Vegan Indian Tofu Jalfrezi

Key Ingredients

Firm tofu

Dried red chilies

Red onion

Red bell pepper

Green bell pepper

Tomato puree

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1

Once the oil is hot, add in your tofu and toss and cook until tofu is golden on most of the edges. Then remove from the skillet.

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2

Add the other teaspoon of oil and cook at medium-high heat. Once the oil is hot, add in the cumin seeds and mix. Once the cumin seeds are sizzling and have changed color, add in the dried chilies and mix in.

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3

Add in the onion, half of the red bell pepper, half of the green bell pepper, and smoked paprika and mix well. Cook until the onion is golden on most of the edges.

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4

Then add in the ginger, garlic and mix well. Add in the coriander and cayenne and mix and cook for another minute or two to cook the garlic as well as toast the spices.

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5

Then add in your tomato puree, lime juice, salt, liquid smoke if using, and toss well. Add in the reserved bell peppers and mix in and bring to a boil.

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6

Now, add in your toasted tofu, fenugreek leaves, and mix well. Taste and adjust salt and flavor.

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7

Reduce the heat to low and cover and cook for 3-4 minutes then remove the cover then garnish with cilantro, lime juice, and serve with some flatbread, naan, or over rice.